Oatmeal Scones with a Bit of Heaven
Indulge in the rustic charm of homemade "Oatmeal Scones with a Bit of Heaven," a delightful treat that combines wholesome rolled oats with a buttery, flaky texture. Perfect for breakfast or an afternoon pick-me-up, these scones are lightly sweetened with honey and studded with bursts of dried fruit like raisins, cranberries, or apricots for a hint of natural sweetness in every bite. A touch of vanilla adds warmth, while the optional sprinkle of coarse sugar on top creates a satisfyingly crisp finish. With only 15 minutes of prep time, these golden brown scones bake to perfection in just 20 minutes, making them an easy yet impressive addition to your baked goods repertoire. Pair them with a steaming cup of tea or coffee for a comforting culinary experience that's as heavenly as it sounds.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 0.5 cup Dried fruit (raisins, cranberries, or chopped apricots)
- 1 large Egg, beaten (for egg wash)
- 2 teaspoons Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, vanilla extract, and honey.
Add the wet ingredients to the dry mixture, stirring gently with a wooden spoon until just combined. Be careful not to overmix.
Fold in the dried fruit of your choice.
Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. If the dough is sticky, sprinkle lightly with flour.
Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving about 1 inch of space between each scone.
Brush the tops of the scones with the beaten egg and, if desired, sprinkle with coarse sugar for a bit of crunch.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 87.3 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 163 mg | 13% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
